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Cream of millet with figs and yogurt

Homepage Recipes Cream of millet with figs and yogurt

Cream of millet with figs and yogurt

Preparation steps

Rinse the groats under hot running water.

Put the groats in a pot, pour in the milk, add the vanilla sugar and bring to a boil.

When it boils, reduce the heat and cook on low heat for 8-10 minutes, remembering to stir the whole thing from time to time.

Leave covered for 5 minutes.

Wait a moment, until everything cools down a bit.

Add yogurt to the pot and mix everything together.

Pour into glasses.

Pour a little honey over the top of the mixture in the glass.

Pour the fig pulp over the honey and serve.
Tags:
Preparation time
15 Minutes
Number of portions
4
Degree of flatness
2 / 5
Allergens
Lactose, Milk
Occasions
-
Types
Żywność i napoje na bazie roślin, Żywność na bazie roślin, Zboża i ziemniaki, Zboża i produkty zbożowe, Kasza, Früchte/Früchte frisch
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 120 × Gram (1 g)
Weight 120 g
Millet groats
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Number of servings 1 × Cup (240 ml)
Weight 240 ml
Cow's milk 3.2%
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Number of servings 300 × Gram (1 g)
Weight 300 g
Natural Yogurt 2%
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Number of servings 4 × Teaspoon (12 g)
Weight 48 g
Bee honey
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Number of servings 1 × Package (8 g)
Weight 8 g
Vanilla sugar
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Number of servings 4 × Piece (70 g)
Weight 280 g
Fig

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
9.23g / 80.61 g
Fats 30%
4.64g / 53.74 g
Carbohydrates 50%
48.83g / 89.57 g
Kcal
274.02Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
36.92g / 80.61 g
Fats 30%
18.56g / 53.74 g
Carbohydrates 50%
195.34g / 89.57 g
Kcal
1096.08Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.